A good tomato sauce may completely transform a dish. Since I can remember, I've used the same golden tomato sauce recipe that I learnt from my parents. It's a vinaigrette rather than a sauce. The oil, pectin, and meat of fresh tomatoes are blended together to create a thick texture. This is the only sauce I've ever thought did fresh summer tomatoes justice.
In the world of produce, tomatoes are considered one of the easiest fruits to grow. The tomato plant can withstand cold temperatures, which makes it a good candidate for indoor gardening. The fact that tomatoes need a lot of sunlight to produce fruit makes them perfect for growing in an urban environment.
Yellow tomatoes have higher levels of niacin, folate, salt, and phosphorus than red tomatoes. Yellow tomatoes, like other hues of tomatoes, supply adequate levels of vitamin C and potassium.Yellow and orange are produced by carotene, a pigment found in tomatoes.
The varied pigments in various coloured tomato cultivars produce varying balances of sugars and acids, yellow tomatoes are sweeter and often taste milder and less acidic than red tomatoes.
I don't bother peeling the tomatoes here, but you certainly could. You can also do a double or triple batch. The golden tomato sauce will keep refrigerated for about a week. Also, the color of your tomatoes will dramatically impact the color of your sauce. I like to choose tomatoes that are bright yellow in color, like you see here. Alternatively, yellow tomatoes with a hint of orange make a striking sauce as well.
Yellow tomatoes are noted for losing a lot of fluid when cooked, and this might result in a watery marinara. To enhance their flavour and thicken the sauce, I let them simmer for half an hour with the lids on for safety.
A sprinkling of Parmesan cheese completes the picture. You only need Parm. That Beatles song is fantastic…
My golden marinara masterpiece was immediately tossed with linguine and fresh goat cheese, earning a round of plaudits from my noodle-obsessed husband.
Golden Tomato Sauce
Ingredients
- 1 ½ pounds / 24 oz / 680g ripe yellow tomatoes, cored and halved
- 3 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, chopped
- ½ teaspoon fine-grain sea salt
- ½ teaspoon red pepper flakes
Directions
- Run your finger along the inside of each tomato to remove and discard the seeds. Chop the tomatoes into ¼-inch chunks, reserve any juice, and set aside.
- Combine the olive oil, garlic, salt, and pepper flakes in a cold medium sauce pan. Now, heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.
Makes 2 cups / 475 ml.
Prep time: 10 min - Cook time: 5 min
Golden Tomato Sauce is a deliciously spiced tomato sauce. It is not just about the tomatoes though. This golden tomato sauce has a unique blend of spices that makes it irresistible to all. The smooth and creamy texture will leave you wanting more of this amazing tomato sauce.Try out this recipe and let me know in the comments below.
Serves 4
Nutrition Facts
Serving Size: about ¼ cupCalories Per Serving: 102
10%Total Fat 8gSaturated Fat 1.5gTrans Fat 0gPolyunsaturated Fat 0.9g0%Monounsaturated Fat 5.3g1%Cholesterol 1.8mg13%Sodium 289.6mg3%Total Carbohydrate 7.1g6%Dietary Fiber 1.8gSugars 4.2g5%Protein 2.4g7%Vitamin A 63µg21%Vitamin C 18.5mg4%Calcium 53.1mg3%Iron 0.5mg
Golden Tomato Sauce
Ingredients
- 1 ½ pounds / 24 oz / 680g ripe yellow tomatoes cored and halved
- 3 tablespoons extra-virgin olive oil
- 3 medium cloves garlic chopped
- ½ teaspoon fine-grain sea salt
- ½ teaspoon red pepper flakes
Instructions
- Run your finger along the inside of each tomato to remove and discard the seeds. Chop the tomatoes into ¼-inch chunks, reserve any juice, and set aside.
- Combine the olive oil, garlic, salt, and pepper flakes in a cold medium sauce pan. Now, heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.
Frequently Asked Questions
What are yellow tomatoes good for?
Yellow tomatoes have higher levels of niacin, folate, salt, and phosphorus than red tomatoes.
Do yellow tomatoes taste different?
The varied pigments in various coloured tomato cultivars produce varying balances of sugars and acids, yellow tomatoes are sweeter and often taste milder and less acidic than red tomatoes.
What is the difference between yellow tomatoes and red tomatoes?
Yellow tomatoes have higher levels of niacin, folate, salt, and phosphorus than red tomatoes.
Why are yellow tomatoes yellow?
Yellow and orange tomatoes are produced by carotene, a pigment found in tomatoes.
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